Pigeon peas, originally from Africa, are called kadios in the Philippines. Find fresh, frozen, dried or canned kadios in Asian or Latin markets. They are similar in flavor and texture to black-eyed peas. Fresh or frozen kadios are cooked in simmering water for one to two hours, depending on how fresh they are. Dried kadios have to be soaked for one to two days before cooking them for about two hours. Canned kadios, of course, only need to be heated before serving. A popular Philippine recipe, kadios with beef shanks, shows how kadios are cooked and seasoned.
Step 1
Soak the kadios in cold water for 24 hours. Drain the beans and put them in a large pot. Add 2 qt. of water. Bring the water to a boil, reduce the heat to medium-low and simmer until the beans are tender, which takes about two hours. Add more water if necessary to keep the beans covered.
Step 2
Heat 3 tbsp. of oil in a large frying pan after the beans have cooked for an hour. Brown the beef shanks on all sides. Remove them to a plate as they finish browning.
Step 3
Saute the ginger and garlic in the hot oil until they begin to turn golden. Add the tomatoes and onions and saute until the onions soften.
Step 4
Return the beef shanks to the frying pan and turn them in the sauce until they are coated with sauce. Cover the pan, reduce the heat to medium-low and simmer the beef shanks in the sauce for five minutes.
Step 5
Add the meat mixture to the beans. Cover and simmer over medium-low heat until the meat and beans are tender.
Step 6
Remove the lid, add the lemon grass and chopped bok choy. Simmer until the bok choy is tender and crisp. Add salt to taste. Serve the kadios and beef with fragrant steamed rice.
Tips and Warnings
- Kadios can be cooked with pork or chicken as well as beef. For a vegetarian meal, omit the beef shanks. Serve the kadios with rice.
Things You'll Need
- 1/2 lb. dried kadios
- 2 qt. cold water
- Large pot
- 3 tbsp. oil
- Large frying pan
- 2 to 3 lbs. beef shanks
- Plate
- 3 cloves garlic, crushed
- 1 inch fresh ginger root, crushed
- 2 tomatoes, peeled, seeded, diced
- 1 onion, sliced
- 3 tbsp. soy sauce
- 3 tbsp. vinegar
- 1 bulb of lemon grass, minced
- 3 or 4 baby bok choy
References
- Market Manila; Chicken and Kadios; December 2009
- IceKramBol Recipes: Kadios, Baboy, Lanka --- KBL (Beans, Pork, Jackfruit)
- "The Royal Gazette Online"; A Guyanese Cook-Up; Jessie Moniz; June 2011
- Food Network; Pigeon Pea Rice; Tyler Florence
- Agriculture Business Week": Pigeon Pea -- A Nutritious Drought-Resistant Crop
- Food and Wine: Pigeon Pea and Calabaza Stew
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